1 ½ pounds beef stew meat
1 cup frozen peas and carrots
4 stalks celery, chopped
1 onion, chopped
5 garlic cloves, minced
1 tablespoon butter
10 cups beef broth
2 cups water
1 can diced tomatoes
1 cup barley
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
DIRECTIONS
1. In a large skillet cook beef until thoroughly cooked, about 7 minutes stirring regularly. Drain excess fat.
2. In a large pot sauté celery, onions, and celery in butter until onions are translucent, about 5 minutes.
3. Add the broth, water, beef, tomatoes, barley, salt, pepper, basil and oregano. Bring to a boil.
4. Reduce heat. Cover and simmer for an hour, stirring occasionally. Remove lid and simmer for an additional 30 minutes.
